1/4 cup water -- hot
1/4 tsp saffron threads -- crushed
1/2 cup 1% milk -- *note
1/4 cup sugar -- **note
2 tbsp margarine, imitation --
1 ***note
1 1/2 tsp salt
1 large egg
1 tbsp yeast -- +2 teaspoon
3 cup all-purpose flour --
1 unbleached
1 king arthur -- to 3 1/4
1 cups
1 topping:
1 large egg white -- beaten lightly
1 tsp water
1 pearl sugar
A Recipe for
Saffron Buns
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This is a recipe for Saffron Buns from the recipe cookbook of Recipes-to-go (Bread)
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Combine the hot water and saffron, and let sit for 10 minutes to
soften the saffron. In a mixing bowl, beat together the saffron
water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour.
Add enough of the remaining flour to make a soft dough. Knead the
dough (for about 15 minutes by hand, 12 minutes in an electric mixer,
90 seconds in a food processor, or in your bread machine using the
dough cycle), then set it aside to rise till puffy (but not
necessarily doubled in bulk), about 2 hours. Punch the dough down,
and let it rest, covered, for 10 minutes. Divide the dough into 16
pieces, and shape each piece into a ball. Place the balls fairly
close together (but not touching) in a 12-inch deep -dish pizza pan
or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or
until they're puffy. Glaze the buns with the mixture of beaten egg
white and water, then sprinkle them heavily with pearl sugar. Bake
them in a preheated 375 degrees F oven for 20 minutes, or until
they're golden brown. ( watch them closely at the end; because of
their high sugar content, they tend to brown quickly.) Serve with
butter or Devon cream. Yield: 16 buns.
One bun =
Calories 114.8 Total Fat g 1.4 %cal from fat 10.7% Cholesterol mg 14
Carbs g 21.7 Sodium mg 229 Protein g 3.6
Recipe By : King Arthur
Date: Tue, 15 Oct 1996 14:23:58
~0700 (
Serves: 16
Saffron Buns Recipe brought to you by Recipes To-Go